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Beetroots with yogurt and nuts



total fage

1 kg beetroots
1 1/2 cups Total 2% strained yogurt
1 cup largely chopped nuts
3 crushed cloves of garlic (or more, according to taste)
Salt, pepper
1/2 cup olive oil
2 tbsp vinegar


Boil the beetroots in salt water until soft. Clean them and slice them, then place on a serving platter. Mix in the yogurt, the garlic, the olive oil, the vinegar, salt and pepper and cover the beetroots with the mixture. Sprinkle with nuts.

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